In the historic Tábor, in the premises of the Palcát Hotel, the MACE restaurant is located. Its name is now firmly linked to the name of chef Martin Svatek – a long-time member of the National Team of Chefs and Confectioners of the Czech Republic and one of the most prominent figures in Czech gastronomy. His approach to cooking is based on a deep respect for craft, respect for ingredients and inspiration from traditions, which he enriches with experiences from travels around Europe and America.
MACE is not just about food. It is a place where friendship, sharing and pleasantness meet – three values that permeate the entire experience. The style of the cuisine is clean and understandable: each course has a clear flavor line, is harmoniously balanced and aesthetically sophisticated. In addition, the open kitchen allows guests to peek under the chefs’ hands and become part of the story that is unfolding right in front of them.
The restaurant's menu includes an à la carte menu and imaginatively designed tasting menus, which reflect the roots of Czech and Central European cuisine, but presented in a modern and light form. Seasonal and local ingredients play a significant role here - Martin Svatek believes that they are the ones that carry the authenticity that gives the food strength and character.
The wine list is also an inseparable part of MACE. Guests will find a carefully selected selection of domestic winemakers, as well as gems from important European regions. The wines are designed to match the character of individual dishes, underline their taste and at the same time offer the opportunity to discover new combinations.
One of the most popular desserts, for which guests return repeatedly, is the caramel ball with passion fruit, salted caramel, lemon and mandarin foam. However, the iconic dish that has become a permanent fixture on the menu is the braised beef tripe - modernly conceived, yet honoring tradition.
The restaurant's success is not only due to its location in the heart of Tábor, but also due to the well-coordinated team that Martin Svatek cannot afford to ignore. "In the kitchen, there must be chemistry between all members, from the dishwasher to the chef de partie. Only through shared energy can dishes be created that can appeal to guests," he says.
MACE is not just a restaurant - it is a place where honest craftsmanship and creativity are combined, where food brings not only a tasteful but also an emotional experience, and where guests feel welcome as if they were among friends.